bacon hash browns
I don’t have time to faff about much with breakfast during the week – perhaps a bowl of granola, a fruit smoothie, or the odd bacon and egg sarnie after a heavy night out. Weekends however are a different matter. B is somewhat of a master with eggs and there’s nothing I like better than lazily poring over the Sunday papers with a plate of his scrambled eggs and smoked salmon on rye or sunny side ups with toulouse sausages and girolles by my side.
Of course we do alternate brunch duty, and on the days I’m behind the stove I may whip up some eggs of my own (baked à la Ottolenghi) or these potato fritters, a popular request. Seriously crunchy and loads tastier than your standard hash brown (you know what they say about bacon). We like to have them on their own with lashings of ketchup, but they also make a great addition to a larger fry-up platter. If you’re vegetarian or don’t have bacon to hand it can be left out, but where possible keep them in – those porky bits make all the difference!
Bacon Hash Browns
3 medium potatoes
1 small onion
3 rashers streaky bacon, chopped
1 tbsp self-raising flour
1/2 tbsp milk
freshly ground black pepper
vegetable oil (for deep-frying)
Peel and coarsely grate the potatoes and onions and place in a large mixing bowl. Finely chop the bacon and add to the same bowl, together with the flour, milk, egg and a good grinding of black pepper. Mix well to combine.
Heat 3 inches of your oil in a deep pan and place heaped tablespoonfuls of the potato mixture in to fry – you will need to do them in two batches. Deep fry for 2 minutes until the edges start to turn golden then flip over and cook for another 2-3 minutes.
Drain on kitchen towels and season liberally with salt.
Eat immediately, or keep warm in a low oven until ready to serve.